Will 2018 be the end of the road for Cauliflower as a trending fake food?

Throughout last year Cauliflower has masqueraded as everything from a pizza base alternative to, only last week, a 'Steak' in a well known national higher end retailer. Is there some shady international Cauliflower pushing cartel at work? Most probably not. It's more likely that this is another Internet driven trend. Somebody somewhere thought of an innovative and alternative use for this humble Brassica and the ball was set rolling. Let's face it Cauliflower does not belong in a pizza base, even dehydrated and ground it makes a poor flour substitute. It has no place in Ice-cream and it certainly does not make a impressive alternative to a good steak. As a 'None Meat loaf' it is what it says it is, but that does not make it good!

It is a versatile vegetable. Boiled, fried, covered in cheese, all good. So perhaps we should just accept that the Cauliflower is good at what it does, but has certain limitations.

So what will take it's place this coming year? We've already seen recipes for Sweet Potato and a pizza base. Avocado shells replacing Taco cases and Water Melon as an add-hock cocktail container. Hopefully just no more Cauliflower nonsense.

Will 2018 be the end of the road for Cauliflower as a trending fake food? I for one sincerely hope so!

(1) Cook the rice according to the instructions on the packet and drain. Chop the onions finely and fry them in a little butter until softened. Mix the mince, onions and rice together and add a little salt and pepper.

(2) Soften the cabbage leaves by boiling the whole cabbage in a large saucepan of water for 5-10 minutes, turning occasionally. Drain and carefully peel off the cabbage leaves, keeping them whole. Use a sharp knife to cut out the larger white central veins.

(3) Place about a tablespoon of the mince and rice mixture on each cabbage leaf, then wrap the leaf around a couple of times to make a little parcel. Keep a few leaves back to line the saucepan.

(4) Put a tablespoon of olive oil and about 1cm (½ in) of water in a large saucepan. Line the pan with 2 or 3 cabbage leaves, then add the wrapped parcels. Add the butter and cover with another layer of cabbage leaves.

(5) Pour in 200ml (half a pint) of cold water then cover and bring to the boil, then lower the heat so it gently simmers for 1½ hours

(6) Remove the cooked rolls and pour off 500ml (17 fl oz) of the liquid from into a small saucepan to make the sauce. Add the tomatoes, tomato paste and cream and heat together gently, mashing the tomatoes with a fork so they break down. Mix the flour with a little water into a smooth paste and add to thicken the sauce. Season with a pinch of salt and pepper or sprinkle in a stock cube to taste.

(7) To serve, place 2 or 3 gołabki on each plate then pour over the tomato sauce at the table.

Pierogi are a Polish version of a dumpling, traditionally stuffed with mashed potato and cheese. Delicious with the addition of a little Bacon! Obviously for those who do not suffer from Coeliac Disease feel free to swap the GF Flour for ordinary plain flour. This recipe will make sufficient Pierogi for a dinner party or large family gathering. But they can be frozen before the cooking stage in smaller batches to cook at a later date.